Wild 'bout Fruit Salad
Per serving
Sam Talbot's offering on Top Chef. Everyone was raving about it, so I just had to try it! This makes two very satisfying servings, but there is enough of the lemon/oil to toss more spinach in and plenty chimichurri sauce for at least 2-4 more servings. I diced the fruit up for the first batch, but for the second I just did a rough chop. It might not be as refined looking, but it was wonderful. One thing I did that I felt added to the flavor profile was a slight sprinkling of fine sea salt to finish it off. Wonderful salad. I plan on serving it many times next summer when the melons are at their peak. I am a light weight when it comes to spicy food and I thought the amount of red chili flakes was just right.
Ingredients
1 serv.- Fruit Blend
- diced pineapple1⁄4 cup
- diced watermelon1⁄4 cup
- green seedless grapes or 1/4 cup red seedless grapes, mixed cut in half↗1⁄4 cup
- diced cantaloupe1⁄4 cup
- diced roasted red pepper, strips1⁄4 cup
- Spicy Mint Chimichurri↗
- red chili pepper flakes↗1 tablespoon
- olive oil↗1⁄4 cup
- fresh squeezed lime juice↗1⁄4 cup
- fresh squeezed lemon juice↗1⁄4 cup
- chopped fresh cilantro1⁄4 cup
- chopped fresh parsley1⁄4 cup
- chopped garlic2 tablespoons
- chopped shallot1 teaspoon
- cup chopped fresh mint leaves1
- Spinach↗
- cups chopped Baby Spinach2
- tablespoons olive oil↗3
- lemon, juice of↗1
- Garnish
- cup shredded gouda cheese1⁄4
Step-by-step instructions
- 1
Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
- 2
Combine fruit and red peppers with chimichurri sauce.
- 3
Mix well to coat all fruit.
- 4
Cover and set aside to allow to marinate for 10-30 minutes.
- 5
In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
- 6
To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).
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